Cakes & Icings
Zebra Mini Bundts
Makes 20 mini bundt cakes
Ingredients
Cake
- 3 1/2 lb. (1 pouch) Ghirardelli® Ultimate Chocolate Cake Mix 732-6120
- 18 fl. oz (2 1/4 cups) water
- 12 oz (6) eggs
- 6 fl oz (3/4 cup) vegetable oil
White Ganache
- 18 oz (3 cups)
- Ghirardelli Classic Vanilla White Chips 64104
- 12 fl. oz (1 1/2 cups) heavy cream
Chocolate Ganache
- 6 oz (1 cup) Ghirardelli Semi-Sweet Chips 63116
- 4 fl. oz (1/2 cup) heavy cream
Method
- Cake: Place cake mix, water, eggs and oil in mixer bowl. Using a paddle, mix on low speed 30 seconds.
- Scrape bowl and paddle. Mix on low speed 30 seconds.
- Using #8 scoop, scale batter into 20, well-greased mini bundt pans (4 1/2 oz batter each pan).
- For standard oven, bake at 350°F 25-30 minutes; for convection oven, bake at 300°F 22-26 minutes.
- Let cool 10 minutes, then remove from pan and cool completely.
- White Ganache: Place white chips in medium bowl. Heat 12 fl. oz (1 1/2 cups) cream in heavy saucepan over low heat until low boil.
- Pour cream over white chips. Stir until chips are melted and mixture is smooth.
- Set aside.
- Chocolate Ganache: Place chocolate chips in medium bowl. Heat 4 fl oz (1/2 cup) cream in heavy saucepan over low heat until low boil.
- Pour cream over chocolate chips. Stir until chocolate is melted and mixture is smooth.
- To Assemble: Spoon white ganache over mini bundt cakes and let drizzle down the sides.
- Pipe chocolate ganache over white ganache.